144 Q^ammintj: . 



o 



delicacy in mc, but I have naturally a kind 

 of dread and abhorrence of all practices of 

 this kind, however profitable. I can take 

 the life of an animal witliout the shadow 

 of a scruple, but ewery act that bears the 

 semblance of torture shocks me to the 

 marrow. They -who wish to have their 

 fowls or rabbits safely cut, where the prac- 

 tice is not common, must procure an ope- 

 rator from the proper district. 



Cramming. Barley and wheat meal 

 are generally the basis or chief ingredient, 

 in all fattening mixtures for chickens and 

 fowls ; but in Sussex, ground oats are used, 

 and in that county, I think, oats are in 

 higlier repute for fattening than elsewhere, 

 many large hogs being there fattened with 

 them. The Sussex men making the high- 

 est pretensions as poultry-feeders, I shall 

 give them the precedence in quotation. In 

 the report for that county, the Rev. Arthur 

 Young says, " North Chappel, Kinsford, &c. 

 are famous for their fowis. They are fattened 

 tliere to a size and perfection unknown 

 elsewhere. The food given them is ground 

 oats made into gruel, mixed with hog's 



